🇮🇷 Iran · Food
Shami Kebab (Persian Meat Patties)
By eatmundo · August 4, 2026
🇮🇷 IRAI-generated imageThese elegant, pan-fried meat patties combine minced beef and split peas, bound with egg for a delicate texture. They are a staple of Iranian home cooking.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil 100g of split peas for 40 minutes until very soft; drain thoroughly and mash them into a smooth paste.
- 2
In a bowl, mix 500g of minced beef with the mashed peas, one grated onion, 1 tsp turmeric, and 1 tsp salt.
- 3
Add one egg to the mixture and knead well by hand until it becomes a sticky, cohesive meat dough.
- 4
Stir in 1 tbsp dried savory to add the signature herbal note that makes these kebabs authentic.
- 5
Shape the meat mixture into small, thin patties, roughly 8-10cm in diameter.
- 6
Heat 50ml of oil in a wide frying pan over medium-low heat until it shimmers but does not smoke.
- 7
Fry the patties for 5-6 minutes per side, ensuring they are cooked through and have a beautiful golden-brown crust.
- 8
Serve hot as a main dish alongside salad or tucked into flatbread for a delicious sandwich.
Frequently Asked Questions
What is Shami Kebab?+
Shami Kebab is an Iranian meat patty dish prepared with minced beef, yellow split peas, and savory herbs. Typically pan-fried, these patties are commonly served as a main course alongside bread or rice.
Can I use ground lamb instead?+
Yes, lamb provides a richer fat content, which works exceptionally well in these patties.
How do I make them less sticky?+
Chill the meat dough in the refrigerator for 30 minutes before shaping; this makes handling much easier.
Is dried savory mandatory?+
It provides the characteristic flavor; if unavailable, use a mix of dried thyme and marjoram.
Should the split peas be perfectly smooth?+
Yes, the smoother the pea paste, the better the final texture of the kebab will be.
🇮🇷 IRAI-generated imageMundo Match
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